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4 results on '"DSM Food Specialities"'

1. Nutrigenetics of carotenoid metabolism in the chicken : a polymorphism at the BCMO1 locus affects the response to dietary β-carotene

Author

Jlali, Maamer, Graulet, Benoit, Chauveau-Duriot, Béatrice, Godet, Estelle, Praud, Christophe, SIMOES NUNES, C., Le Bihan-Duval, Elisabeth, Berri, Cécile, Duclos, Michel Jacques, Unité de Recherches Avicoles (URA), Institut National de la Recherche Agronomique (INRA), Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, DSM Food Specialities, Partenaires INRAE, World's Poultry Science Association (WPSA). INT., ProdInra, Migration, Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS), and Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement

Subjects
[SDV] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], [INFO]Computer Science [cs], [SHS] Humanities and Social Sciences, [INFO] Computer Science [cs], ComputingMilieux_MISCELLANEOUS, [SHS]Humanities and Social Sciences
Abstract

International audience

Published
2013

2. Claristar™ : a new ingredient for tartrate stabilisation

Author

Bouissou, Delphine, Samson, Alain, Saint-Pierre, Bernard, Bajard-Sparrow, Céline, Caussette, Mylène, Latham, Phil, Pellerin, Patrice, Lankhorst, Peter, Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), DSM Food Specialities, and Partenaires INRAE

Subjects
oenologie, stabilisation tartrique, [SDV.IDA]Life Sciences [q-bio]/Food engineering, vinification, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, technologie alimentaire, GENIE DES PROCEDES, innovation
Abstract

National audience; The preventative property of mannoproteins on tartrate crystallisation continues to raise considerable interest in the wine industry. However, at this time, little attention has been placed on the diversity of yeast mannoproteins and the quality of their effects in wine.Yeast mannoprotein is actually a large family of molecules and their specific composition and configuration confer their particular functionality and stability in wine. With more than a century of expertise in yeast technology and in the wine ingredients business, DSM has now identified the mannoprotein fraction which has the optimal functionality against tartrate crystallisation. This technology forms the base for a new wine ingredient, marketed under the brand name Claristar™. In this time of increasing concern for our environment,Claristar™ provides a natural alternative to existing physical treatments like cold stabilisation or electrodialysis without any additional energy requirements, water consumption or effluent. Claristar™ is a liquid ingredient which can be directly added into the wine before bottling, thus maximising efficiency and minimising process change. As for performance, the product has been extensively tested by the tartrate stabilisation experts at the Station Experimentale d’Oenologie INRA, Pech Rouge. This article presents some of the research findings to date

Published
2007

3. Un nuovo ingrediente per la stabilizzazione tartarica

Author

Bouissou, Delphine, Samson, Alain, Saint-Pierre, Bernard, Bajard-Sparrow, Céline, Caussette, Mylène, Fauveau, Céline, Latham, Phil, Pellerin, Patrice, Lankhorst, Peter, Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), DSM Food Specialities, Partenaires INRAE, and ProdInra, Migration

Subjects
[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, INDUSTRIE AGROALIMENTAIRE
Abstract

Correspondance: bouissou@supagro.inra.fr; Fax 04 6849 4402; International audience

Published
2007

4. Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus.

Author

Klein N, Maillard MB, Thierry A, and Lortal S

Subjects
Chromatography, High Pressure Liquid, Flavoring Agents metabolism, Food Microbiology, Humans, Hydrogen-Ion Concentration, Kinetics, Lactobacillus growth & development, Smell, Temperature, Transaminases isolation & purification, Volatilization, Amino Acids metabolism, Cheese microbiology, Lactobacillus enzymology, Odorants, Transaminases metabolism
Abstract

Aims: Lactobacillus helveticus is an essential starter in Swiss-type cheeses such as Emmental. This study was to determine whether cell-free extracts of Lact. helveticus were able to convert free amino acids into neutral volatile aroma compounds at the pH and temperature occurring in cheese., Methods and Results: A mix of branched-chain (Leu, Ile, Val), aromatic (Tyr, Phe) and sulphur (Met) amino acids was incubated for 7 days, at pH 5.7 and 24 degrees C, with cell-free extracts of six strains. The amino acids were all transaminated into the corresponding keto acids when an amino group acceptor (alpha-ketoglutaric acid) was provided. Phe and Tyr were transaminated the most efficiently, followed by Leu, Met, Ile and Val. Three major volatile compounds were detected by GC-MS: benzaldehyde, dimethyl disulphide and 2-methyl propanol. Whatever the strain, benzaldehyde was produced in the highest quantity (0.25-1 micromol l(-1) mg(-1) protein)., Conclusions, Significance and Impact of the Study: Lactobacillus helveticus intracellular enzymes could significantly contribute to the production of aroma compounds from amino acid catabolism.

Published
2001
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